1 lb. can salmon
Milk
2 pkg. (18 oz.) frozen broccoli spears
4 tbsp. butter
1/4 tsp. minced garlic
1/2 tsp. salt
5 tbsp. flour
1/4 tsp. pepper
3/4 c. shredded Cheddar cheese
1 lb. can tomatoes, well drained
2 tbsp. buttered bread crumbs

Drain salmon into measuring cup and add milk to make 1 1/2 cups liquid. Flake salmon into chunks. Cook broccoli half as long as directed on package and drain thoroughly. Arrange in 8 inch diameter baking dish, 2 inches deep. Spread salmon over broccoli.

In saucepan melt butter. Add garlic and flour; cook, stirring until mixture bubbles. Add salt and pepper. Gradually stir in salmon-milk mixture and cook, stirring, until sauce is thickened. Add cheese and continue to cook, stirring until cheese is melted. Cut tomatoes into chunks and add to sauce. Pour sauce over salmon and broccoli. Sprinkle with bread crumbs. Bake at 400 degrees for 20 to 25 minutes or until crumbs are lightly browned.